In saucepan, bring stock to a low simmer. Meanwhile, in wide, shallow saucepan or large skillet, melt the butter over medium-high heat; cook onion, garlic, red pepper, and mushrooms, stirring for about 10 minutes or until tender and most of the liquid released by mushrooms has evaporated. Add rice, stirring to coat. Stir in about half of the wine or additional broth; cook, stirring often, until liquid is absorbed, about 2 minutes. Add remaining liquid and cook, stirring often, until absorbed. Add hot chicken stock 1/2 cup at time, stirring after each addition, until all of the stock is absorbed and rice has swelled to double its size and is tender but still a little firm, about 20 minutes. Season with salt and pepper to taste. Spoon into warmed pasta bowls and sprinkle with onions, parsley, and cheese. Makes 6 servings.

Linguine with Salmon and Chives

In large pot of boiling water, cook linguine according to package directions. Drain and return linguine to pan. Melt butter in saucepan over medium heat. Add onion and cook until tender. Stir in flour. Add milk; cook, whisking, until mixture comes to boil and thickens. Stir in chives and pepper to taste. Add 1/4 c. water. Flake salmon and add along with juices and chive mixture to pot with linguine. Mix lightly and sprinkle Romano cheese over each serving.